Sun-Dried Tomato & Goat Cheese Stuffed Portobello Mushrooms

Ingredients:

• 4 large portobello mushrooms, stems removed
• 1/4 cup sun-dried tomatoes, chopped
• 2 oz goat cheese, softened
• 1 clove garlic, minced
• 1 tablespoon fresh basil, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, combine the chopped sun-dried tomatoes, goat cheese, minced garlic, basil, salt, and pepper. Mix well.
3. Place the portobello mushrooms cap side up in a baking dish. Fill each mushroom cap generously with the goat cheese mixture.
4. Drizzle the olive oil over the stuffed mushrooms.
5. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is heated through and lightly browned.
6. Serve warm as an appetizer.